270g Hakubaku Udon noodles (cooked)
300 g firm tofu (drained and cubed)
3 tbsp Soy sauce
2 cloves Garlic (crushed)
1 small Bird’s eye chilli (sliced thin)
3 tbsp Peanut oil
1 medium Brown onion (sliced)
2 cups Cabbage (shredded)
1 cup Bean sprouts
2 tbsp Sesame oil
4 stalks Spring onions (cross cut)
Udon Stirfry with Tofu, Cabbage and Chilli
Preparation time 10 minutes
Cooking time 6 minutes
1. Drain the tofu and cut into neat 1 cm dice. Place into a bowl with the soy, garlic and chilli and allow to marinate for 10 minutes. Strain out from the marinade and brown in a hot wok with the peanut oil. Carefully remove and set aside.
2. Throw the onions into the hot wok and cook for 20 seconds. Then add in the cabbage and bean sprouts. Toss well and add in the sesame oil, noodles and the left over marinade.
3. Add in the sliced spring onions and tofu toss well and serve.